Easy Strawberry Ice Cream and Crispy Oat Cookies
Speed - 98%
Simplicity - 97%
Tastiness - 100%
98%
Delicious!
I love homemade ice cream and this recipe was stress free! The kids loved it and I'll definitely make it again.
Ingredients
Easy Strawberry Ice Cream
- 12 ounces Strawberries hulled
- 1 cup Sweetened Condensed Milk
- Pinch salt
- 1.5 cups Heavy Cream
- 5 tablespoons Strawberry Jam
Crispy Oat Cookies
- 3/4 cup Flour
- 1/8 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 6 tablespoons Butter soft
- 0.5 cup Sugar
- 2 tablespoons Brown Sugar
- 1 small Egg
- 3/4 teaspoon Vanilla Extract
- 2 cups Rolled Oats
Instructions
Easy Strawberry Ice Cream
- Place an 8”x8” brownie pan in the fridge to chill.
- Chop strawberries until they are the size of frozen peas. Place in a bowl.
- Whisk in sweetened condensed milk and salt. Set aside.
- Whisk the heavy cream in a clean bowl until it holds stiff peaks.
- Mix about a third of the whipped cream into the strawberry mixture to lighten it, then carefully fold the rest of the cream in using a spatula.
- Spread half of the mixture into the chilled brownie pan and drizzle half the strawberry jam over the top, using a spoon to swirl it in gently.
- Spread the rest of the ice cream mixture into the brownie pan, and finish swirling in the rest of the jam.
- Freeze covered for 3-5 hours, until it is creamy and scoopable.
Crispy Oat Cookies
- Preheat oven to 350 degrees F. Position an oven rack in the middle.
- In a bowl, mix flour, baking powder, baking soda, and salt and whisk well to combine. Set aside
- Using a stand mixer fitted with the paddle attachment, beat the butter, sugar, and brown sugar on medium speed until light and fluffy.
- Scrape down the sides of the bowl with a spatula and add the egg on low speed, blending till combined. Add vanilla extract.
- Scrape the sides of the bowl again, then add the oats and mix till very evenly combined.
- Portion into balls about 2 tablespoons in volume and place on a sheet tray lined with baking paper, about 3 inches apart because the cookies will spread.
- Bake one tray at a time for 12-15 minutes each, rotating halfway, till evenly golden brown all around the cookie. Let cool on the tray, then continue baking the rest.
Not much more says summertime to me than homemade ice cream! I have the fondest memories of sitting with my grandmother on her big back porch helping her churn ice cream in her old hand-crank ice cream machine, while she peeled peaches to fold into it. I still can't replicate the ice cream she made, not least because I do not own a decades-old ice cream spinner!
As with so many things in life, there is a hack to enjoying delicious creamy ice cream without the hassle of any machine for freezing. This recipe calls to simply pop it in the freezer and give it time– but beware that it does need time! While the preparation time is pretty low for this recipe, you do have to account for the several hours it will be freezing.
And because no ice cream treat is complete without a little crunchy garnish, I've included these delicious crispy oat cookies to pair with the strawberry ice cream.
Place an 8”x8” brownie pan in the fridge to chill. Chop your perfectly ripe strawberries until they are tiny, about the size of frozen peas. Place them in a bowl. Whisk in sweetened condensed milk and salt. Set aside.
Whisk the heavy cream in a clean bowl of a stand mixer (or by hand if you're adventurous!) until it holds stiff peaks. Blend about a third of the whipped cream into the strawberry mixture to lighten it, then carefully fold the rest of the cream in using a spatula.
Spread half of the strawberry mixture into the chilled brownie pan and drizzle half the strawberry jam over the top, using a spoon to swirl it in gently. If the jam is very thick, you can loosen it with a few dashes of warm water and vigorous stirring before you drizzle it into the ice cream. Spread the rest of the ice cream mixture into the brownie pan, and finish swirling in the rest of the jam.
Freeze, covered with plastic wrap, for 3-5 hours, until it is creamy and scoopable.
For the cookies, preheat your oven to 350 degrees F. Position an oven rack in the middle of the oven. In a bowl, mix the flour, baking powder, baking soda, and salt and whisk well to combine. Set aside.
Using a stand mixer fitted with the paddle attachment, beat the butter, sugar, and brown sugar on medium speed until light and fluffy. Scrape down the sides of the bowl with a spatula and add the egg on low speed, blending till combined. Add vanilla extract. Scrape the sides of the bowl again, then add the oats and mix till very evenly combined.
Portion into balls about 2 tablespoons in volume and place on a sheet tray lined with baking paper, about 3 inches apart because the cookies will spread.
Bake one tray at a time for 12-15 minutes each, rotating halfway, till evenly golden brown all around the cookie.
Let cool on the tray, then continue baking the rest.
Ingredients
Easy Strawberry Ice Cream
- 12 ounces Strawberries hulled
- 1 cup Sweetened Condensed Milk
- Pinch salt
- 1.5 cups Heavy Cream
- 5 tablespoons Strawberry Jam
Crispy Oat Cookies
- 3/4 cup Flour
- 1/8 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 6 tablespoons Butter soft
- 0.5 cup Sugar
- 2 tablespoons Brown Sugar
- 1 small Egg
- 3/4 teaspoon Vanilla Extract
- 2 cups Rolled Oats
Instructions
Easy Strawberry Ice Cream
- Place an 8”x8” brownie pan in the fridge to chill.
- Chop strawberries until they are the size of frozen peas. Place in a bowl.
- Whisk in sweetened condensed milk and salt. Set aside.
- Whisk the heavy cream in a clean bowl until it holds stiff peaks.
- Mix about a third of the whipped cream into the strawberry mixture to lighten it, then carefully fold the rest of the cream in using a spatula.
- Spread half of the mixture into the chilled brownie pan and drizzle half the strawberry jam over the top, using a spoon to swirl it in gently.
- Spread the rest of the ice cream mixture into the brownie pan, and finish swirling in the rest of the jam.
- Freeze covered for 3-5 hours, until it is creamy and scoopable.
Crispy Oat Cookies
- Preheat oven to 350 degrees F. Position an oven rack in the middle.
- In a bowl, mix flour, baking powder, baking soda, and salt and whisk well to combine. Set aside
- Using a stand mixer fitted with the paddle attachment, beat the butter, sugar, and brown sugar on medium speed until light and fluffy.
- Scrape down the sides of the bowl with a spatula and add the egg on low speed, blending till combined. Add vanilla extract.
- Scrape the sides of the bowl again, then add the oats and mix till very evenly combined.
- Portion into balls about 2 tablespoons in volume and place on a sheet tray lined with baking paper, about 3 inches apart because the cookies will spread.
- Bake one tray at a time for 12-15 minutes each, rotating halfway, till evenly golden brown all around the cookie. Let cool on the tray, then continue baking the rest.
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